Vendayam kariamudu (fenugreek seeds curry)

Don’t be scared by the name! Yes, it is indeed made with fenugreek seeds and no, it is not bitter. The goodness of fenugreek cannot be emphasised enough. It has impressive health benefits like reducing cholesterol, fighting inflammation, reducing stomach disorders and many many more. In a place like Chennai it is extremely useful in cooling the body and preventing heat strokes. 
We increase the health benefits by soaking And generally speaking, the sprouting process increases nutrient levels, making any sprouts richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K as well as protein content than un-sprouted seeds. 
With all these benefits, I do prefer to sprout the seeds/grains I use,  before cooking them or using in salads.
Fenugreek seeds – 1/2 cup
Moong dal – 1/4 cup (soak for two hours in water)
Grated coconut – 1/4 cup
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Dried red chillies – 2-3
Asafoetida- to taste
Curry leaves – 8-10
Salt – to taste
Oil – 1 tbsp
Soak the fenugreek seeds overnight  in sufficient water and allow to sprout over the next couple of days. Do note that the curry can be made without sprouting the soaked seeds also.

In a kadai, add the oil and pop the mustard seeds and add the urad dal, red chillies, and asafoetida. Add the turmeric powder and salt and sprouted fenugreek and curry leaves. Mix well, add a tablespoon of water and cover with a lid to allow the fenugreek to cook well. When done (about 5 minutes), add the soaked moong dal and grated coconut. Stir well and cover again allowing them all to cook well. After a minute or two, remove from fire and serve with rice and sambar and/or rasam. Serves 4.

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